Pit Barrel Cooker (PBC) Appreciation Thread - Page 547

Texas Big Boy · 02-25-2018, 01:46 AM

Quote:

Originally Posted by NKSmoke

Ok I put the intake in the “closed” position. There is still a gap at the bottom but I assume that’s normal??

I also put foil around two of the rebar holes that are facing the wind. After about 5-8 minutes it’s down fron 450 to 413.

There is smoke coming from around the lid.....is that normal? Kinda figured I would only get smoke from the rebar holes.

I took temps from my Thermoworks Smoke and my ChefAlarm using two different probes so I think it’s correct.

You might check the lid and see if the lip might be bent. It can get flatten if you drop it on a hard surface.

ssv3 · 02-25-2018, 02:08 AM

No hinged grate?? Hmmm...Improvisation time

Time to wrap the short ribs

Brisket done

Perfect pull

Beef ribs done

Yeah!!!!

Brisket and short rib slider with slaw on a sweet Hawaiian roll. Heaven!!

AClarke44 · 02-25-2018, 09:46 AM

Wow! That looks great Sako! Damn!

Kanco Connection · 02-25-2018, 03:19 PM

Sako hits a grand slam (again)!

HogGrog · 02-25-2018, 03:37 PM

Smooth move hanging from the grate. Sliders look really tasty.

ssv3 · 02-25-2018, 05:40 PM

Thanks guys!! The brisket was on my buddy and the short ribs were on me. Both came out insane.

SS13 · 02-26-2018, 01:28 PM

where did you get those short ribs?

ssv3 · 02-26-2018, 01:33 PM

Costco Business

NKSmoke · 02-28-2018, 04:25 PM

Had to share the results of my first cook with a PBC from last Saturday, pics should be below. Given the high temp problems I had that day (see earlier posts) I still had some pretty good pork! I put on two 9# pork butts and a rack of ribs with a little Kosmos Dirty Bird. Also had to throw on a fatty toward the end for good measure. The ribs and the butts turned out a little more dry than normal but still worth eating for sure.

LloydQ · 02-28-2018, 04:27 PM

Looks good to me!

BigKing · 02-28-2018, 05:53 PM

Looks good to me as well. My first run was dry as well but it was also my first time smoking so I didn't know what I was doing. Once you get that temp issue under control, you'll be killing it.

In the meantime, I'll take a slice or two of that fatty on a Hawaiian Roll with some cheddar cheese and maple syrup, please.

johnnylightnin · 03-01-2018, 11:53 AM

I'm cooking spares for a get together Monday. I'm debating cutting them down to St. Louis style or doing the full slab (rib tips attached). It's three pretty big racks.

Any advice? Also, what do y'all think about cooking ribs ahead of time? Any reheating tips?

SS13 · 03-04-2018, 01:55 AM

If you are going to make burnt ends or something else with the leftover after trimming to St. Louis I would say trim first. This way the meat from the tip cooks faster and you can cut them up into pieces and get them all happy in some sauce. If you want some extra love hanging off the bones, then go full slab.

BUT since you are cooking ahead of time and reheating, you could do the full slab then trim the tips and make 'ends' with them on serving day.

For reheating, I've done low heat (200) in the over in a throwaway tin roasting pan covered in foil. Do it right before serving for maybe 30 minutes or so. You could also make your 'ends' if you are doing that in the oven on a higher temp uncovered for about 30, then you could probably just turn off the oven or down to 200 and warm the ribbies just from the resident heat.

I'm not saying I've done this, but this is how I would probably do it.

Good luck! Show pics!

johnnylightnin · 03-04-2018, 07:30 PM

Quote:

Originally Posted by SS13

If you are going to make burnt ends or something else with the leftover after trimming to St. Louis I would say trim first. This way the meat from the tip cooks faster and you can cut them up into pieces and get them all happy in some sauce. If you want some extra love hanging off the bones, then go full slab.

BUT since you are cooking ahead of time and reheating, you could do the full slab then trim the tips and make 'ends' with them on serving day.

For reheating, I've done low heat (200) in the over in a throwaway tin roasting pan covered in foil. Do it right before serving for maybe 30 minutes or so. You could also make your 'ends' if you are doing that in the oven on a higher temp uncovered for about 30, then you could probably just turn off the oven or down to 200 and warm the ribbies just from the resident heat.

I'm not saying I've done this, but this is how I would probably do it.

Good luck! Show pics!

Well, here they are. Stayed simple on the rub. SPG + chili powder and a pinch of clove.

Sent from my iPhone using Tapatalk

dadsr4 · 03-04-2018, 07:34 PM

Quote:

Originally Posted by johnnylightnin

Well, here they are. Stayed simple on the rub. SPG + chili powder and a pinch of clove.

Sent from my iPhone using Tapatalk

Good for you, you left the best parts on!

02-25-2018, 02:08 AM	#8192
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	No hinged grate?? Hmmm...Improvisation time Time to wrap the short ribs Brisket done Perfect pull Beef ribs done Yeah!!!! Brisket and short rib slider with slaw on a sweet Hawaiian roll. Heaven!! __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) Last edited by ssv3; 02-25-2018 at 02:18 AM..

02-25-2018, 09:46 AM	#8193
AClarke44 Babbling Farker Join Date: 05-14-14 Location: Yukon, OK Name/Nickname : Andrew	Wow! That looks great Sako! Damn! __________________ My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url]

02-25-2018, 03:19 PM	#8194
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	Sako hits a grand slam (again)! __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

02-25-2018, 03:37 PM	#8195
HogGrog Babbling Farker Join Date: 07-18-17 Location: The Great State of Confusion Name/Nickname : Greg	Smooth move hanging from the grate. Sliders look really tasty. __________________ Money for nothing and your chicks rotisserie… Everybody must get “Blackstoned”… Don’t bogart that point, my friend... Bar-B-Que ain’t air pollution…

02-25-2018, 05:40 PM	#8196
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Thanks guys!! The brisket was on my buddy and the short ribs were on me. Both came out insane. __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

02-26-2018, 01:28 PM	#8197
SS13 Knows what a fatty is. Join Date: 01-06-17 Location: US	where did you get those short ribs?

02-26-2018, 01:33 PM	#8198
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Costco Business __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

02-28-2018, 04:25 PM	#8199
NKSmoke Knows what a fatty is. Join Date: 06-23-16 Location: Oregon City, Oregon	Had to share the results of my first cook with a PBC from last Saturday, pics should be below. Given the high temp problems I had that day (see earlier posts) I still had some pretty good pork! I put on two 9# pork butts and a rack of ribs with a little Kosmos Dirty Bird. Also had to throw on a fatty toward the end for good measure. The ribs and the butts turned out a little more dry than normal but still worth eating for sure. __________________ Pit Barrel Cooker, Blackstone 36", Traeger Jr., Vermont Castings Gasser, Thermoworks Smoke

02-28-2018, 04:27 PM	#8200
LloydQ is Blowin Smoke! Join Date: 12-12-16 Location: Vicksburg, MS.	Looks good to me!

02-28-2018, 05:53 PM	#8201
BigKing Full Fledged Farker Join Date: 06-27-16 Location: Belmont Shore, CA	Looks good to me as well. My first run was dry as well but it was also my first time smoking so I didn't know what I was doing. Once you get that temp issue under control, you'll be killing it. In the meantime, I'll take a slice or two of that fatty on a Hawaiian Roll with some cheddar cheese and maple syrup, please. __________________ Blackstone 36"/The Pit Barrel Cooker/Akorn Jr.

03-01-2018, 11:53 AM	#8202
johnnylightnin Full Fledged Farker Join Date: 07-03-10 Location: Shreveport, LA	I'm cooking spares for a get together Monday. I'm debating cutting them down to St. Louis style or doing the full slab (rib tips attached). It's three pretty big racks. Any advice? Also, what do y'all think about cooking ribs ahead of time? Any reheating tips? __________________ Weber Kettle 22.5, Weber Genesis Silver, PBC, 18.5 WSM, Large BGE

03-04-2018, 01:55 AM	#8203
SS13 Knows what a fatty is. Join Date: 01-06-17 Location: US	If you are going to make burnt ends or something else with the leftover after trimming to St. Louis I would say trim first. This way the meat from the tip cooks faster and you can cut them up into pieces and get them all happy in some sauce. If you want some extra love hanging off the bones, then go full slab. BUT since you are cooking ahead of time and reheating, you could do the full slab then trim the tips and make 'ends' with them on serving day. For reheating, I've done low heat (200) in the over in a throwaway tin roasting pan covered in foil. Do it right before serving for maybe 30 minutes or so. You could also make your 'ends' if you are doing that in the oven on a higher temp uncovered for about 30, then you could probably just turn off the oven or down to 200 and warm the ribbies just from the resident heat. I'm not saying I've done this, but this is how I would probably do it. Good luck! Show pics!